Description

A surprisingly rich and creamy pasta sauce made from blended cauliflower and nutritional yeast. This healthy, dairy-free dish is perfect for a quick and satisfying weeknight meal.

Ingredients

Units Scale

One medium sized head of organic cauliflower (washed and cut into florets)
1 cup (237ml) almond beverage (unsweetened)
1/4 cup (59ml) nutritional yeast
1 to 2 cloves garlic (peeled)
Pinch nutmeg
1 tablespoon (15ml) Dijon mustard
1 tablespoon (15ml) lemon juice
Freshly ground pepper
1/3 cup (79ml) fresh or frozen organic green peas

Instructions

First, bring a large stockpot of water and a few pinches of salt to a boil for your pasta (optional: use a gluten-free pasta).
Next, in a steamer basket or pot on the stovetop, bring your water to a boil and steam your cauliflower until fork tender (about 4 minutes). Carefully drain the cauliflower and set it aside.
Into your high-powered blender or food processor, add the cauliflower, almond beverage, nutritional yeast, garlic, nutmeg, Dijon mustard, and lemon juice. Blend until smooth and creamy.
Taste the sauce once blended. Add salt and pepper to taste and blend again quickly to incorporate.
Reserve the sauce until your pasta is done cooking.
If using gluten-free pasta, drain it in a colander and rinse quickly.
Add the cooked pasta to a large serving bowl. Top with the sauce and peas (allow fresh or frozen peas to thaw slightly while preparing the sauce).
Toss well to coat the noodles with the sauce. Season with fresh ground pepper and enjoy!

Notes

Feel free to adjust the amount of garlic to your taste preference. Steaming the cauliflower ahead of time can speed up the preparation process. This sauce pairs well with gluten-free pasta. Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 90 minutes
Category: Main Course
Cuisine: Modern Vegan

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 2
Sodium: 150
Fat: 7
Carbohydrates: 15
Fiber: 4
Protein: 6
Cholesterol: 0